The Fox Bay Cinema Grill marquee lights up the theater's outdoor marble ticket kiosk, transporting moviegoers to a bygone era of the silver screen. Renovated in 2000, the spacious art-deco theater drapes its large screens in scarlet curtains, and wraparound, swivel lounge chairs and tables wait to support patrons as they immerse themselves in the digital sound and projection pouring forth from the latest Hollywood hits. The theater doesn't only sate the imagination's appetite with lush filmscapes; servers shell out light finger foods and hearty pizzas and sandwiches throughout the movie, quieting growling bellies that may otherwise spoil the film's ending. Though not included with this deal, alcohol is available via Fox Bay's wait staff and at the lobby bar.
Since its founding in 1974, the nonprofit organization Historic Milwaukee has tirelessly advocated for an awareness of historic preservation and promotion of Milwaukee's built environment.The organization lifts the veil on Milwaukee's buildings and the people of its past through neighborhood walking tours and boat tours on the Milwaukee, Menomonee, and Kinnickinnic Rivers. Throughout the year, special tours take visitors on bike excursions and deeper explorations of more focused historical topics. To further engage history buffs, Historic Milwaukee also helms events ranging from a panel discussion series on city history to a citywide open house featuring more than 100 buildings.
McGillycuddy’s traces its heritage back to Murphy "Gilly" McGillycuddy, a mythic figure who, on his deathbed, touted "relations, whiskey, bacon, cold beer … and this stone" as the keys to life. The stone in question was not Ireland's fabled Blarney Stone, but the Gilly Stone, which, like Bon Jovi's hair, promises good fortune to anyone who brushes up against it. The stone now rests in the beer garden of the Water Street pub, an Irish watering hole whose success only amplifies the stone's considerable legend. Irish-American cuisine, including Guinness-soaked bratwurst and beer-battered fish, tackles taste buds on a covered patio or in the wood-accented interior, where pride for the Green Bay Packers colors every corner. Ample enough to comfortably cradle up to 200 revelers, McGillycuddy’s party room comes with its own catering menu and happily hosts large- or small-scale gatherings and luncheons.
On Saturday afternoons, dogs stretch out on Vino 100’s sun-drenched patio as their owners clink glasses over their heads. So goes Yappy Hour, one of the many weekly gatherings that further Vino 100’s mission to foster a casual, accessible community of oenophiles. The shop also hosts live music on Saturday nights, as well as tastings and classes that delve into topics such as german wines and comedic timing for effective spit-takes. The wine experts are happy to guide customers through ample selections of wines, which they categorize by flavor and body for simplified browsing. In addition to wine, the shop’s shelves carry more than 50 seasonal beers and specialty cheeses and snacks for practicing newly gained pairing skills.
Floor-to-ceiling wood panels frame School Yard Bar & Grill, an East Side hangout that doles out beer and burgers in equal measure. The menu features half-pound Wisconsin beef sandwiches named after prototypical high-school characters such as the Bully—cheddar, bacon, roasted-garlic mayo, and a fried egg—and the Principal, which is accompanied by swiss cheese, sautéed mushrooms, grilled onions, and a stern letter to your parents. Patrons can dig into these and other pub dishes, including wings, mozzarella sticks, and tacos, while drinking in views of overhead TVs and domestic drafts at the bar.
Maple floors and exposed-brick walls contribute to The Riverwest Filling Station’s rustic ambience, which is mirrored in its menu of classic pub fare featuring upscale twists. Alongside indonesian scallops over udon and Southern-style fried chicken topped with beer gravy, the staff serves 30 draught beers. They also pour the libations into take-home growlers using specialized fillers that remove oxygen and pressurize the beer with carbon dioxide, which can extend the shelf life.